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No-Bake Sunbutter Chocolate Chip Granola Bars

19.03.2014

Sunbutter Bars 2What’s sunbutter, you ask?

It’s roasted sunflower seeds and my new favourite obsession.

By gently roasting and grinding sunflower seeds, they transform into a creamy substance that tastes remarkably similar to peanut butter. Small yet mighty, sunflower seeds are packed with important antioxidants like Vitamin E and selenium, as well as magnesium, which helps us relax and calm down.

These granola bars are a lovely combo of healthy fats, complex carbohydrates, plant-based protein and anti-inflammatory nutrients. They’re perfect for a mid-morning snack, post-workout replenishment or afternoon pick-me-up. Or if you’re simply craving a hit of tasty coconutty-chocolatey-sunbuttery sweetness.

A little goes a long way here, since these are very nutrient-dense. I cut my slab of bars into three equal thirds, then cut each third length-wise into three even pieces. But you could also slice them into bite-sized squares, too.

No-Bake Sunbutter Chocolate Chip Granola Bars
Makes 8-10 bars

1½ cups walnuts
½ cup unsweetened shredded coconut
¼ cup cacao nibs
⅓ cup sunbutter
¼ cup raw honey (or brown rice syrup to make them vegan)
2 tbsp coconut oil
pinch of salt

Put the walnuts into a food processor and pulse until the nuts are ground into a rough meal. Dump the meal into a bowl and add the shredded coconut and cacao nibs.

In a small pot, gently melt the sunbutter, honey, coconut oil and pinch of salt together. Pour the wet mixture into the dry and mix well.

Line a 9 x 5-inch loaf pan with parchment paper, then spoon the granola bar mixture into the pan. Press down evenly with the back of a spoon, or your fingers.

Chill in the fridge for at least an hour, then cut into bars or squares. Store in a sealed container in the refrigerator.

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